Ethnic food preferences in the Spanish market

A labelled choice experiment is conducted in order to investigate preferences of Spanish consumers towards ethnic cuisines. In particular, the three best known cuisines, Mexican, Arab and Asian, are considered, across three consumption situations: restaurant, take-away and at home. Wald statistics are applied in order to assess the differential marginal utilities of ethnic food in alternative consumption situations, and the appropriateness of considering a linear effect in price.


Issue Date:
2008
Publication Type:
Conference Paper/ Presentation
PURL Identifier:
http://purl.umn.edu/44421
Total Pages:
4




 Record created 2017-04-01, last modified 2017-04-26

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